CrushGrind® Spices

June 08, 2017

Together with Cape Herb & Spice (Pty) Ltd in South Africa, CrushGrind® has created a selection of spice blends.

These spice blends are made specifically for grinding with a CrushGrind®.

The blends are inspired by mexican, italian, asian, cajun dishes, but in principle they can be used for various cuisines.

Advantages by grinding

When a spice or herb is dried, it still contains the ethereal oils. These oils hold the taste and freshness of the spice or herb. By grinding it, the taste is released or activated.

However; if the spice or herb is stored as a ground powder, these volatile oils will evaporate, and in little time only a pale, weak version of the original spice or herb is left.

Therefore, spices and herbs should be ground just before use. This way the oils will be activated and used when they are at their best. The result is not only more, but also better taste.

It’s time to spice things up!

 

DELHI CURRY



Delhi Curry

Origin and history

Curry is a blend of many spices and comes in almost infinite varieties. The origin of curry is unclear, but most experts seem to agree that the word originates from India and was adapted and adopted by the British Raj. Our curry blend consists of 13 spices, turmeric, mustard seeds, chili, pepper, salt, coriander, fennel, fenugreek, cumin, sesame seeds, garlic, ginger and curry leaves.

Taste and usage

The taste is filled with warmth and flavour. Use it in Asian style cooking, add it to the rice when cooking, use is when frying your favourite vegetables. Or use it for chicken, chickpea salads, spicy beef or potato curry, cauliflower soups etc.

Did you know…?

India is called the Land of Spices. This comes as no surprise since India produces the widest variety of spices in the world, 70% to be exact.

 

TIJUANA GUACAMOLE 

Tijuana Guacamole

Origin and history

Guacamole is an avocado based dip or salad first created by the Aztecs in what is now Mexico. A traditional guacamole dip is made with avocadoes, tomato, onion, garlic, lime juice, chili, cilantro or basil and jalapeno. Our blend consists of coriander seeds, chives, garlic, chili, ginger, pepper, salt, and green paprika.

 Taste and usage

The taste is piquant and spicy. Mash the avocado and add chopped tomatoes and lime juice and season with the freshly ground spice blend.

Did you know…?

Super Bowl Sunday is the second-largest day of food consumption in the United States after Thanksgiving. 8 mio pounds of guacamole is consumed during the Super Bowl.

 

MISSISSIPPI CAJUN

Mississippi Cajun

Origin and history

Cajun cooking is best described as the "robust, spicy and taste lingering food of the Acadians" The Cajun kitchen emerged when French-Canadians were driven away from Acadia, now Nova Scotia. They settled in southern Louisiana and the French, Spanish/Italian, Mexican and Caribbean kitchen fused together to what we today know as America’s only authentic kitchen - Cajun.

This is our own blend of red paprika, Atlantic seas alt, black pepper, sugar candy, dill, marjoram, ginger, garlic, orange peel.

Taste and usage

The taste is vigorous and pungent. The orange peel adds a bitter/fresh edge.

Use it for the traditional Cajun dish, jambalaya. The blend can be used with barbequed meat, fish, seafood, pork, poultry, vegetables and oven cooked dishes.

Did you know…?

That there are 16 different sorts of citrus fruits?

 

PARTY DIP

Party Dip

Origin and history

Spice up the party! This blend consists of yellow mustard seeds, Atlantic sea salt, fenugreek seeds, sugar candy, onion, red paprika, allspice, black pepper, leek, garlic and nutmeg.

Taste and usage

The taste is piquant and a little bit spicy. Mix it with sour cream or unflavoured yoghurt for a delicious dip for chips or sticks of cucumber, carrots and celery.

Did you know…?

That chips were invented in an exclusive hotel in the State of New York, the year of 1853? A demanding guest requested his potatoes crispy and extra thin sliced. And for that we are grateful!

 

HOT MEXICO

Hot Mexico

Origin and history

Mexican cuisine is a fusion of Mesoamerican cooking with European, especially Spanish. The Spanish conquistadors introduced the Aztecs and Mayans to foods such as rice, chicken, beef, onions, garlic and wine. The Mexican cuisine is a diverse mix of bright flavours and appealing textures with an undeniable penchant for spicy heat. Mexican food is versatile, fresh, simple and delicious. Our blend consists of chili, black pepper, red paprika and garlic.

Taste and usage

The taste is hot and spicy. Use it for classical Mexican dishes, such as tacos, tamales, enchiladas etc. Or use it for steaks, in soups, on salads etc to give your dish pungency.

Did you know…?

“Tex Mex” is a fusion of flavour from Texan, Mexican and American cuisine. Burritos, fajitas and quesadillas are some examples of tex mex.

 

HOT PASTA MIX

Hot Pasta Mix

Origin and history

The Italian kitchen is traditional and is built on few, but good ingredients. Sauces, pastas, sausages, wines, cheeses and breads differ not just from region to region, but from town to town. The quality of the ingredients is very important in Italian cooking. Our blend consists of red paprika, chili, basil, garlic, rosemary and oregano.

 Taste and usage

The taste is warm and pungent. It can be used for pasta, pizza, bruschetta, focaccia – but try also to use it on salads and fried vegetables.

Did you know….?

In the 13th century, the Pope set quality standards for pasta. The average person in Italy eats more than 51 pounds of pasta every year. To compare, the average person in North America eats 15 pounds of pasta per year.